Avocado Club Sandwich

Preheat the broiler in your oven.

Arrange the slices of bread on a rimmed baking sheet so that no two are overlapping. Use a basting brush to brush some olive oil all over the top of each piece of bread. Then use a table knife to spread a bit of minced garlic over each slice. Place the baking sheet under the broiler and toast until bread is crisp and golden, about 4-6 minutes. Remove baking sheet from the oven.

Adjust the oven heat to 400 F.

Transfer the bread to a plate or cutting board to cool, then place a wire cooling rack on the baking sheet. Arrange the bacon strips on the wire rack so that no two pieces are overlapping. Cook the bacon about 8-10 minutes, or until small bubbles form and the bacon begins to brown and crisp. Carefully remove the baking sheet from the oven, taking care not to splatter any bacon grease.

Meanwhile, prepare the creamy pesto: Add the basil pesto and the horseradish to a bowl and stir until well combined.

Also prepare the sun-dried tomato compote: Into a food processor or blender, add the sun-dried tomatoes, water and honey. Pulse until a thick jelly is formed. Stir the mixture, ensuring all the honey is well combined with the mixture, then pulse again.

To build an avocado club sandwich:
Grab one slice of bread and spread a layer of the sun-dried tomato compote all over the plain side of the bread (the side without olive oil and garlic). Top with a layer of baby arugula, 3-4 slices of avocado, 4-5 strips of roasted bell peppers, and 2 slices of bacon. Grab a second slice of bread and spread a layer of the creamy pesto all over the plain side to top off the sandwich.